In addition, I’ve received a Food Studies Fellowship from the New York Public Library in order to complete a chapter of my first monograph, Senses of Taste: Eating and Aesthetics in the Early Republic. My time at the NYPL will be spent exploring their historical cookbook collection, so as to determine how a shared cultural language of food emerged out of the transition from colonial rule to the early republic, and how that language transformed over the generations that followed into a national consensus about the interdependence of the cultivation of the American palate, and the cultivation of virtuous citizenship.